Categories: frozen dessert

Ingredients

• 36 gingersnap cookies (about 9 oz.)
• 14 cup (1/2 stick) unsalted butter, at room temperature
• 2 cups heavy cream
• 1 14 oz. can sweetened condensed milk
• 1/2 cup sour cream
• 1 1/2 tsp. pure vanilla extract
• 1/2 cup fresh mint leaves, roughly chopped
• 1 Tbsp. grated lime zest

Directions

1. Heat oven to 350 degrees. Line a 9x 13-inch baking pan with nonstick foil; leaving a 3-inch overhang on two sides.
2. In a food processor, process the cookies until finely ground. Add the butter and pulse until blended. Press the cookie mixture into the bottom of the prepared pan. Bake until golden brown, 8 to 10 minutes. let cool completely, about 25 minutes.
3. Using an electric mixer, beat the heavy cream, condensed milk, sour cream and vanilla in a large bowl until thick, stiff peaks form, 3 to 5 minutes. Fold in the mint and lime zest.
4. Spread the mixture over the cooled crust. Cover and freeze until firm, at least 8 hours and up to 2 weeks. When ready to serve, use the overhangs to transfer to a cutting board and cut into bars.

5. makes 18 bars

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